Fiddlehead and Bean
Salad Veg CD ACC Canadian
20mins plus chilling
Serves 4-6 Cold Vegetarian Vegan Vegetables Pulses
Accompaniment Gluten Wheat Dairy free Eggless Canada Nth America North American
225g/8oz Cleaned Fiddleheads
60ml/2fl.oz. Distilled Vinegar
30ml/1fl.oz. Vegetable Oil
1 tbsp Sugar
Salt and Black Pepper
1 Garlic Clove, finely chopped
1 large Stick of Celery, sliced
½ Onion, finely sliced
1 x 400g/14oz tin Butter Beans, drained
1 x 400g/14oz tin Kidney Beans, drained
1. Place the fiddleheads in a saucepan of lightly salted water, bring to the
boil then cook for 3 minutes only. Drain well and allow to cool.
2. Place the vinegar, oil, sugar, salt, pepper and garlic in a large mixing bowl
and whisk together.
3. Add the cooled fiddleheads, celery, onion and beans, toss to mix well then
cover and refrigerate for 2 hours before serving.
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